Cubed Bottom Round Steak…the “In A Mini Skirt” way

Cubed Bottom Round Steak - the "In A Mini Skirt" way

Sometimes I play a bit of a game when I reach into the freezer to pull meat out to thaw for supper or dinner or breakfast. (Yes, sometimes I’ll eat a steak for breakfast and sausage for supper). Well it’s not much of a game because there are usually only two types of meat in the freezer, beef and pork. Sometimes there’s a whole chicken in there, but rarely do I have the chance to eat chicken. Because frankly, we don’t butcher a lot of chickens, and I can’t afford to buy chicken when I raise beef and pay to have a whole or half beef slaughtered, cut and wrapped. Just doesn’t make sense.

So my reach into the freezer garnered a “Cubed Bottom Round” steak. Most people would make Chicken Fried Steak with that, but not me. I grill those babies up and love every minute of eating them, unbreaded and not smothered with gravy.

You’ll notice there is no seasoning what-so-ever on the steaks themselves. Our beef can hold it’s own. The mushrooms and onions have a little butter, salt, and cracked pepper. Because that’s how I like them. They don’t need to make up for flavor that might be missing in the steak either. I just like grilled mushrooms and onions.

Cubed Bottom Round Steak - the "In A Mini Skirt" way

These are hot off the grill. Perfection as far as I’m concerned and since I’m eating them, that’s all that matters to me.

Cubed Bottom Round Steak - the "In A Mini Skirt" way

And the final…cut with a butter knife.

Cubed Bottom Round Steak - the "In A Mini Skirt" way

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